pineapple curry with jumbo shrimps
(4 ratings)
Once again, I am offering another of my personal favorite curry dishes. As you can tell I love red curry and shrimp. I can never pass this dish up its just too yummy. I hope that you will find this to your liking.
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(4 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For pineapple curry with jumbo shrimps
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2⁄3 cup fresh pineapple, peeled and chopped
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1⁄4 cup onion, sweet, thinly sliced
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2 cups coconut cream
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3 tablespoons red curry paste
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3 tablespoons fish sauce
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3 teaspoons brown sugar
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24 shrimp, jumbo, raw, shelled and deveined (leave tailshell on)
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2 tablespoons cilantro, fresh, chopped
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6 cups noodles, cellaphane, cooked
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4 sprigs basil, thai (garnish)
How To Make pineapple curry with jumbo shrimps
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1In a large pot add the pineapple, sweet onion, coconut cream, curry paste, fish sauce and sugar.
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2Cook on medium high heat, but do not boil.
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3Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
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4Serve over top the cellophane noodles and garnish with fresh basil.
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